Chicken, Spinach, and Cheese Enchiladas

Ingredients

• 1 pound boneless, skinless Chicken Thighs or breasts (about 4 thighs or 2 breasts)
• 16 ounces Beer
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 10 burrito-size Flour Tortillas (9 inches)
• 2 cups shredded taco cheese
• Queso dip
• 1 tablespoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs (I want to use chicken breast next time) in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings. (I added queso dip to my chicken and it was delish).
3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Fill the tortillas with chicken, spinach and cheese. (I also sprinkled cheese over the enchiladas and the rest of the liquid that's left with the spinach). 
5. Brush the enchiladas with olive oil or spray with cooking spray. Bake for 10 minutes or until crispy. Serve with salsa.